Chicken Pesto Pasta Bake
Chicken pesto pasta bake is the ultimate in easy comfort food. It combines leftover rotisserie chicken and pasta in a rich and creamy basil pesto sauce.
Servings 4
Calories 948kcal
Ingredients
- 250 g pasta I used spiral pasta (see my notes for subs)
- 2 teaspoons butter
- 200 g bacon chopped
- 2 garlic cloves crushed
- 300 ml thickened cream heavy cream
- 3 tablespoons basil pesto
- ½ teaspoon salt
- 200 g shredded chicken
- 50 g finely grated parmesan
- 200 g grape tomatoes halved
- 40 g grated mozzarella
Instructions
- Preheat oven to 180c.
- Cook pasta in a large pot of salted water according to package directions (less 1 minute), then drain and return to the pot, then stir through the butter allowing it to melt and then set aside.250 g pasta, 2 teaspoons butter
- Meanwhile, place bacon in a small pan and fry over medium heat for 6 - 8 minutes until starting to brown.200 g bacon
- Add garlic and continue to fry for 30 seconds then remove from heat.2 garlic cloves
- In a jug or a small bowl whisk together thickened cream, basil pesto and salt.
- Add chicken, grated parmesan, tomatoes, pesto sauce and bacon to cooked pasta, stirring well to coat.50 g finely grated parmesan, 200 g grape tomatoes, 200 g shredded chicken
- Transfer the mixture to a large casserole dish (20 x 30cm/8 x 12"), sprinkle mozzarella cheese over the top and bake for 20 - 25 minutes until brown on top and heated through.40 g grated mozzarella
Video
Notes
- The best substitute for the spiral pasta would be another "shaped" pasta with some structure such as penne or orecchiette, to hold the chicken and sauce rather than a long, thin pasta like spaghetti.
Nutrition
Calories: 948kcal | Carbohydrates: 54g | Protein: 37g | Fat: 65g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 1112mg | Potassium: 569mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2100IU | Vitamin C: 8mg | Calcium: 303mg | Iron: 2mg